Open AccessEffect of Type of Sugar and Dough Relaxation Time on the Shape Characteristics of Biscuits
Author(s) -
Anuj Niroula,
Aastha Pokharel,
Jyoti Acharya
Publication year - 2020
Publication title -
journal of food science and technology nepal
Language(s) - English
Resource type - Journals
ISSN - 1816-0727
DOI - 10.3126/jfstn.v12i12.27198
Subject(s) - sucrose , sugar , food science , chemistry , relaxation (psychology) , medicine
This study was aimed to evaluate the effect of type of sugars namely dextrose, sucrose, sucrose-invert syrup mix, invert syrup and honey, and dough relaxation time of 15, 40, and 65 min. on the shape characteristics viz. width, thickness, spread ratio, and an expansion ratio of biscuits. The type of sugars significantly affected (p 0.05) their thickness. In contrast, the thickness of dextrose biscuits decreased with increasing relaxation time. Liquid sugars (invert syrup and honey) enhanced the width of biscuits; the former enhancing the thickness as well. The study also demonstrated that a high spread ratio may also be associated with a low expansion ratio. Hence, both the spread ratio and expansion ratio must be considered when discussing the shape characteristics of biscuits with different ingredients.